How to write the lesson plan of the junior chef training course, is there any written one, thank you

1) Analysis of teaching materials.

Writing requirements for the analysis part of the textbook: three operational requirements: (1) Analyze the requirements of the Curriculum Standards.

2) Analyze the position and role of the content of each lesson in the overall curriculum standards and in each module (each textbook). (3) Analyze the difference and relationship between the content of each high school textbook and the relevant content of junior high school textbook.

2) Student analysis.

Writing requirements for the student's analysis part: three operational requirements: (1) Analyze the student's existing cognitive level and ability. (2) Analyze students' learning problems. (3) Analyze students' learning needs and learning behaviors.

3) Teaching Objectives.

Writing requirements for the Teaching Objectives section: Three operational requirements: (1) Determine the knowledge objectives.

2) Determine the training objectives of competencies and methods and their teaching implementation strategies. (3) Determine the teaching selection points and teaching implementation strategies to guide students' emotions, attitudes, and values.

The market demand is large and there is a lack of a large number of excellent chefs, the demand for chefs will exceed 5 million in the next few years, since you want to learn to be a chef, then you can learn well, you can go to a formal chef school to study, choose a good school, look at its scale, environment, teachers, number of students, practical operation, etc., but learning to cook is not overnight, it is a step-by-step process, start from the basic skills step by step to learn, I wish you early success!

A successful chef training coach requires the following elements:1Goal-oriented:

Start by clarifying the goals and objectives of the training. This helps to ensure that all training content is targeted to support chefs to succeed in the kitchen. 2.

Plan your course: Once you've defined your training objectives, develop a detailed training schedule that includes basic skills, safety and hygiene standards, cooking tips and secrets, housekeeping, and other knowledge to impart to the chef. 3.

Study Materials: Prepare a well-developed study material that the chef can learn and use over and over again during the training process. These materials can also be an important resource for chefs to review their learnings in practice in the future.

4.Teacher training: Make sure that there are experienced and skilled chefs at the top of the training pyramid who can become mentors to apprentice chefs, not only to be good at cooking, but also to teach and mentor their students.

In this way, learners can not only learn knowledge in the classroom, but also deepen their grasp and understanding of knowledge and skills in the practice of the round ruler. With the above five elements, you can ensure a successful chef training and mentoring program.

Learning to cook according to the actual needs of the profession or their own, it is possible to learn for two years, one year, half a year and a few months in a short period of time, so how long can you learn, the courses set up by each major will be different, but the course arrangement and learning content of each major are set according to the professional schedule and the learning needs of learners, and there are professional teachers to guide the teaching in person, and students can also strengthen their learning through practical exercises, therefore, as long as they learn seriously, In the professional time, it is generally possible to learn the relevant course content and learn it well.

To be a Chinese chef, you need not only to learn theoretical knowledge, but also to have a lot of practical practice. Theoretical aspects: organic cooking technology, culinary nutrition and hygiene, food and beverage management, culinary process aesthetics, etc. It is necessary to understand the eight major cuisines of Chinese cuisine, Zhejiang cuisine, Sichuan cuisine, Shandong cuisine, Cantonese cuisine, Huaiyang cuisine, Fujian cuisine, Hunan cuisine, and Huizhou cuisine.

Practical operation requires learning the operation steps and skills of knife work, spoon work and various dishes. There are hundreds of dishes, and there are thousands of variations in technique.

The basic skills include spoon turning, knife skills, carving, cold dishes, hot dishes, pastries, Western cuisine, and also learn how to choose ingredients.

Learn creative cuisine ideas, learn cuisine heat, etc.

There is a lot of chef training, and the main aspect of it is to have a good technique. Specifically, as a qualified chef, you must have fine knife skills, a proper grasp of the heat, and accurate and palatable seasoning. It is necessary to have a good cultural knowledge literacy.

In the operation of the knife work, there should be a plan to use materials, to measure the use of materials, so that large materials are used, small materials are fine, and raw materials are not wasted. If the pork loin can be freshly boiled, don't use it for croquettes, and don't distill the raw materials that can be used to fry shredded meat. Especially when changing from large to small, you have to know before dropping the knife, so that each part can be fully utilized.

"Chef Training Textbook" is published by Golden Shield Publishing House. This is a professional textbook written specifically for chef training. The book is divided into three parts: cooking knowledge, pastry making technology, and teaching practice dishes, with a total of five parts. Clause.

The first, second and third parts are the primary, intermediate and advanced parts of culinary knowledge respectively, which can meet the needs of different training objects and different training objectives. The fourth part is the pastry making process, which is mainly used for the training of general pastry chefs. The fifth part is the example of teaching practice dishes, and some representative famous dishes are selected from the top ten cuisines in China today for teaching and teaching.

The appendix contains some of the relevant standards issued by the relevant national authorities. This book is rich in content, comprehensive, scientific and practical, easy to understand and easy to learn, which can be used as a basic teaching material for chef training, and can also be used as a reference for self-study by culinary professionals.